why make this recipe
Spinach & Cranberry Stuffed Chicken Breasts are a delicious and nutritious dish that combines the health benefits of spinach with the sweet-tart flavor of cranberries. It’s perfect for a family dinner or a special occasion. Not only does this recipe look beautiful when served, but it also packs in flavor and offers a satisfying meal that everyone will love.
how to make Spinach & Cranberry Stuffed Chicken Breasts
Ingredients:
- 4 pieces boneless, skinless chicken breasts (About 6 ounces each)
- 1 cup fresh spinach (Chopped)
- 1/2 cup cream cheese (Softened)
- 1/4 cup dried cranberries (Chopped)
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 cloves garlic (Minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (Optional)
- Toothpicks or kitchen twine for securing
Directions:
- Preheat your oven to 375°F (190°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
- In a mixing bowl, combine chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.
how to serve Spinach & Cranberry Stuffed Chicken Breasts
Serve this dish warm, garnished with fresh herbs like parsley or thyme if desired. It pairs beautifully with a side of roasted vegetables, mashed potatoes, or a fresh salad. The colorful filling makes it a showstopper on any dinner plate.
how to store Spinach & Cranberry Stuffed Chicken Breasts
If you have leftovers, store the stuffed chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) until heated through.
tips to make Spinach & Cranberry Stuffed Chicken Breasts
- Ensure the chicken is pounded to an even thickness for uniform cooking.
- Customize the filling by adding nuts, such as walnuts or pecans, for extra texture.
- If you like a bit of heat, consider adding some crushed red pepper flakes to the filling.
variation
Instead of using cranberries, you can try stuffed chicken with feta cheese and sun-dried tomatoes for a Mediterranean twist. This changes the flavor profile and gives you a whole new dish to enjoy.
FAQs
CAN I USE FROZEN SPINACH FOR THIS RECIPE?
YES, YOU CAN USE FROZEN SPINACH INSTEAD OF FRESH. JUST MAKE SURE TO THAW IT COMPLETELY AND SQUEEZE OUT AS MUCH EXCESS WATER AS POSSIBLE BEFORE ADDING IT TO THE FILLING. TOO MUCH MOISTURE CAN MAKE THE FILLING WATERY AND PREVENT THE CHICKEN FROM BROWNING PROPERLY. ONCE THAWED AND DRAINED, USE THE FROZEN SPINACH JUST LIKE YOU WOULD FRESH CHOPPED SPINACH.
CAN I PREPARE THIS DISH AHEAD OF TIME?
ABSOLUTELY! YOU CAN PREP THE FILLING AND STUFF THE CHICKEN BREASTS UP TO 24 HOURS IN ADVANCE. PLACE THE ASSEMBLED, UNCOOKED CHICKEN IN A COVERED DISH OR AIRTIGHT CONTAINER AND STORE IT IN THE REFRIGERATOR. WHEN YOU’RE READY TO COOK, SEAR THE CHICKEN, THEN BAKE AS DIRECTED, ADDING A FEW EXTRA MINUTES IF NEEDED SINCE THE CHICKEN WILL BE COLD FROM THE FRIDGE. THIS MAKE-AHEAD OPTION IS PERFECT FOR DINNER PARTIES OR BUSY EVENINGS.
WHAT CAN I SERVE WITH STUFFED CHICKEN BREASTS?
THESE STUFFED CHICKEN BREASTS PAIR WELL WITH MANY SIDES. YOU CAN SERVE THEM WITH CREAMY MASHED POTATOES, ROASTED VEGETABLES, RICE, OR QUINOA FOR A HEARTY MEAL. A SIMPLE GREEN SALAD WITH A LIGHT VINAIGRETTE ALSO WORKS WELL TO BALANCE THE RICH, CREAMY FILLING. IF YOU LIKE, ADD SOME CRUSTY BREAD ON THE SIDE TO SOAK UP ANY JUICES LEFT ON THE PLATE.
Spinach & Cranberry Stuffed Chicken Breasts
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts (About 6 ounces each)
- 1 tablespoon olive oil
- 2 cloves garlic (Minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (Optional)
- Toothpicks or kitchen twine for securing
For the filling
- 1 cup fresh spinach (Chopped)
- 1/2 cup cream cheese (Softened)
- 1/4 cup dried cranberries (Chopped)
- 1/4 cup shredded mozzarella cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
- In a mixing bowl, combine chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
Cooking
- Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.